This burger will blow your mind!
Even the diehard carnivore should give this vegetarian burger a try.
Creamy halloumi that’s cuddled with lush red pepper houmous, paired with a sweet potato chips recipe that your family will absolutely love you for.
Now that summer is upon us, backyard barbeques are happening all the time. Everywhere you go you can smell someone grilling something up, and there’s nothing more classic than a burger. But the thing about a classic burger is, it can get kind of old. No matter how much you may love them, no one wants to eat the same burger every weekend. And if you’re looking for vegetarian options, eating a standard veggie burger made of soy can be just as monotonous.
That’s why we decided to try something new. Something that would still allow us to enjoy the grill and outdoor barbeque season. Something that would have all the fun, ease, and enjoyment of a classic burger – but with a major upgrade.
This is where the halloumi burger comes in. And we don’t mean make a burger and throw some halloumi on top (although, that would still be pretty good). No, we’re talking about a chunk of halloumi, grilled to perfection.
You may be thinking – if halloumi is cheese, and cheese melts, how can you just grill it and expect it to stay together and not ruin your barbeque? Well, that’s why we chose halloumi. The consistency of halloumi is great because it melts at a very, very high temperature, meaning it stays pretty much solid as you grill, pan-fry, or bake it. The texture of halloumi is a perfect substitute for a burger because it gets a nice charred coating and gives you a hearty patty, but with a whole new taste.
With such a fun and different substitute for the patty, you know we had to upgrade our condiments as well. Ketchup just doesn’t seem to be elevated enough for what we were about to eat. That’s why decided to try a red pepper hummus. A red pepper hummus is great because it’s easy but tastes like you spent hours building the perfect flavors. Plus, it pairs really well with the salty halloumi patty.
And what burger is complete without a crispy, salty element? To keep with the theme of elevation with ease, we went with sweet potato chips. These are a great alternative to fries or chips. They’re packed with flavor and have a ton of nutrients so not only are they yummy, but they’re good for you too. Plus, they’re just as simple to make as regular chips, so no extra hassle or difficulty in the prep.
A halloumi burger with red pepper hummus and sweet potato chips is the perfect way to take your next backyard barbeque to another level. Not only can you feel good about making something healthy and meat-free, you will also be blown away by the taste of this simple, yet elevated, dish.
15.9 oz / 450 g light halloumi - sliced into 1/2 inch / 1 cm pieces
1 tablespoon olive oil
6.4 oz / 182 g Red Pepper Houmous
4 seeded burger buns - sliced
1 little gem lettuce - leaves separated
2 large tomatoes - sliced
Sweet Potato chips
3 large sweet potatoes - peeled and cut into 1/2 inch / 1 cm chips
2 tablespoons olive oil
salt & black pepper, to taste
2 tablespoons fresh rosemary - roughly chopped
2 cloves / 2 teaspoons garlic - minced
Preheat the oven to 180 ºF / 200°C
In a large roasting dish, coat the sweet potatoes in olive oil, 1 teaspoon sea salt, a few grinds of pepper, garlic and rosemary, lay in a single layer. Bake in the oven for 1 hour, turn the chips a few times during cooking.
About 20 minutes before chips are ready, sprinkle them with remaining sea salt. Stir them about with a spatula and put them back in the oven.
Slice the halloumi, coat in 1 tablespoon olive oil. Heat a griddle pan to very high and fry the halloumi until charred lines appear, turn once then take off heat and keep warm.
If cooking on a barbecue, place on the hottest part of the bbq and cook for 1-2 min, turning every 30 seconds, until charred lines appear. Take off heat and keep warm.
Slice the buns and grill until toasted. Assemble the burgers: Spread out the houmous onto the bottom bun, add the halloumi, top with lettuce and tomatoes. Finish with the top bun. Serve with homemade chips.
Prep time: 20 mins Cook time: 1 hr